Yogurt-Garlic Sauce
Source of Recipe
The EatingWell Diabetes Cookbook, by Joyce Hendley and the editors of EatingWell
1 container nonfat plain yogurt*
-- (6 ounce size, 3/4 cup)
1 garlic clove -- minced
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt -- or to taste
1) Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for at least 30 minutes and up to 1 hour. Discard whey.
2) Whisk drained yogurt, garlic, oil, and salt in a small bowl.
*You can buy Greek yogurt in the store which is thicker, if you use this yogurt, you can skip step 1.
Makes 1/2 cup
Judi's note: This is great with Middle Eastern Burgers (see separate recipe) and is also wonderful with grilled chicken and lamb too.
Prep time: 5 minutes
Start to finish: 35 minutes
Per tablespoon:
30 calories, 1 g fat, 1 mg cholesterol, 4 g carbohydrate, 2 g protein, 0 g fiber, 98 mg sodium
Diabetic exchanges: 0
Categories: Diabetic, Sauces, Middle East
Typed for you by Judi Mae Phelps.
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